Less expensive ingredients at the heart of slow cooker collection

All the chicken recipes in the latest cookbook from Canadian Living Magazine use thighs and for good reason, says its editor, Elizabeth Baird.

"When you look at chicken thighs they are less expensive than breasts and so much better in the slow cooker," she said during an interview about "The Slow Cooker Collection" (Random House Canada, $22.95, paperback).

"We tested chicken and turkey breasts and found they were dry and very stringy, so we settled on thighs which are so much moister and tastier, especially the bone-in," says Baird, who has served as the magazine's food editor for more than 20 years. In that time, she has overseen a staff of chefs and home economists who test and re-test every recipe published either in the magazine or in an array of different cookbooks.

Released in late October, the cookbook is already in its second printing, she says, and besides a new generation who are finding the slow cooker a tremendous convenience, older cooks are dusting off their slow cookers as well.

"We felt the technology of slow cooking is so simple," says Baird. "If you are cooking a roast or a stew you will probably want to brown the meat and soften the vegetables, but what you really want are some good recipes that will work for you."

And this book does just that. Economically, "The Slow Cooker Collection," is on the mark because less tender cuts of meat like pork shoulder, lamb shanks and beef cross rib roasts as well as beans, lentils and root vegetables lend themselves to the lengthy braising needed in slow cooking.

"I think now home cooks are interested in doing more than chili and stews, so we have included appetizers, drinks, curries, chowders, pasta sauces and desserts for variety," says Baird.

The book teaches readers how to choose and use a slow cooker, how to prepare ingredients to realize the ultimate flavour and quality and how to convert favourite recipes to the appliance.

"I consider the slow cooker as a little friend in the kitchen," Baird adds. "You don't have to worry about it and it's environmentally friendly because is uses the same power as a 100-watt light bulb."

Here from the book is a recipe for caramelizing onions in your slow cooker. Spread them over a pizza base, layer with tomatoes and cheese in a melt or panini, make a quick pasta sauce with grated Parmesan or Asiago cheese or top burgers, steaks, chops and, yes, even liver.

Caramelized Onions

3 l (12 cups) thinly sliced Spanish onions (4 large)

50 ml ( 1/4 cup) butter, cubed

15 ml (1 tbsp) packed brown sugar

15 ml (1 tbsp) cider vinegar

5 ml (1 tsp) salt

Place onions in slow cooker. Top with butter, sugar, vinegar and salt; toss to combine.

Cover and cook on high, stirring occasionally, until golden but still moist, 6 to 7 hours. (Make ahead: let cool for 30 minutes. Refrigerate, uncovered, in airtight containers until cold. Cover and refrigerate for up to 3 days or freeze for up to 1 month.)

Makes 1 l (4 cups).